raspberry

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

This muffin recipe has all the characteristics of a very good cake, but with a lovely crumb topping instead of the frosting. Its moist, crumbly and quite able to stand up on it’s own but throw in some fresh raspberries and my goodness…you get a burst of sweetness in every bite.

They make perfect individual sized cakes to pack for those rush and go mornings, but I love savoring these treats with a steaming cup of afternoon tea!

I also love that they’re typically fuss free to bake so you can really whip up some of these sweets on a whim!

You can mix and match different kinds of fruits, whether they’re seasonally fresh or frozen.

I have baked plenty of muffins while my kids were in grade school. It was our absolute favorite Friday evening treat. We’d curl up on the couch with milk and muffins watching our favorite shows on T.V. such as “Fresh Prince of Bel-Air”, “Boy Meets World” and “Family Matters”. It was our special time while waiting for daddy to come home from work. Oh, how I miss those days!

I’ve tweaked this recipe ever so slightly, which is adapted from The Clinton St. Baking Company Cookbook. I’ve substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter simply for personnel preference.

I find that the lemon zest adds a some extra flavor to the muffins and gives them a little more zing!

Raspberry Crumb Muffins

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

Course
Breakfast, Dessert, Snack

Servings10

AuthorMarisa

Ingredients

FOR THE CRUMB MIXTURE

1/2cupall-purpose flour

1/2cupgranulated sugar

a half teaspoon grated lemon zest

1/4tspcinnamon

4tablespoonsunsalted buttercubed

FOR THE MUFFIN MIXTURE

4tablespoonsunsalted buttersoftened

1/2cupgranulated sugar

1/2tspvanilla extract

1large egg

a teaspoon grated lemon zest

1cupall-purpose flour

1/2tspbaking powder

1/4tspbaking soda

1/2cupsour cream

1cupfresh or frozen raspberries

10tablespoonsCrumb Mix

Instructions

In a small bowl, mix together all the CRUMB MIXTURE ingredients by hand or with a food processor, until the mixture resembles coarse crumbs.

Refrigerate the crumb mixture until your ready to use it.

This crumb mixture makes 1 1/2 cups, enough for two batches of muffins.

You can also make it ahead of time. It keeps very well for up to two weeks in the fridge or a month in the freezer

Preheat the oven to 350* F.

Line a muffin pan with 10 paper muffin cups.

Using an electric mixer, cream together the butter, sugar and vanilla.

Add the egg and the lemon zest to the mixture and blend until combined.

Sift the flour, baking powder and baking soda into a bowl.

Mix in 1/4 cup of the sour cream to the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!

Gently fold in the raspberries with a rubber spatula until evenly distributed.

Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.

Bake for 25 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.

Cool and enjoy!

Recipe Notes

These Raspberry Crumb Muffins were adapted from Clinton St. Baking Company Cookbook, a restaurant based in New York. I've substituted the blueberries from the original recipe, for raspberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter

Like this:

When brownie meets cookie a delectable Triple Chocolate Brookie Tart is born. Made with dark cocoa powder, raspberry chocolate and mini semi-sweet chocolate chips then topped with a luscious raspberry buttercream. This treat makes a delightful chocolaty and fudgy dessert for those special days when CHOCOLATE is absolutely the answer!

There are days when we ladies are faced with some really tough choices….right?

Sometimes its as simple as choosing the right colored lipstick or nail polish depending on our present mood. Should we make a bold statement and select a fiery cherry red or maybe we are feeling somewhat romantic and flirtatious and we decide to settle on a dusty shade of pink!

Other times, if your a foodie and a chocoholic like I am then our moods and thoughts consistently juggle on whether to have brownies or cookies to mark special occasions.

My friends, this crossover Triple Chocolate Brookie Tart will surely win you and your family over!

At first glance it may seem like a simple tart but one bite will transport you from simple to sublime with its dense, fudgy texture and a blissful chocolate raspberry taste!

Since no tart is complete without a little embellishment, I decided to top it with a yummy raspberry buttercream to compliment the chocolate raspberry and I pipped on some pretty swirls with the 1M tip! However, you can use any decorative piping tip and technique that you prefer.

You’ll need a 10 inch tart pan with a removable bottom to make this dessert but if all you have is an 8 inch tart pan then use that. Simply spread out the dough while filling the tart pan 3/4 way up and scoop up the remaining dough and bake a half dozen or so cookies on a separate baking sheet. Keep in mind to adjust the baking time accordingly!

Enjoy with your favorite hot cup of coffee, tea or simply with a cold glass of milk!

Like this:

Slow Cooker Chocolate Raspberry Brownies are sure to please the most finicky eaters. These treats are fudgy, chewy and oh so chocolaty and with all the attributes of a great brownie! You’ll only need 15 minutes of prep time and your slow cooker does the rest!

These chocolate brownies came to be purely by mishap and all because my gas oven refused to ignite but that’s a whole other story.

I had never before used my slow cooker in baking. I’ve always associated it with savory meals and never would have thought it could produce such a delightful treat.

A whole other chocolate recipe was lined up for Valentine’s Day on my blog. I sat there going stir crazy as to what I could possibly do…and then Ricardo saved the day! Ricardo si! With a sudden flashback of these slow cooker chocolate brownies with its crackly, crispy top, I zeroed in on just the exact Ricardo magazine which had graced these beauties on the front cover no less.

You will find that these brownies are not on the cakey side but rather more dense in texture and will satisfy any chocolate cravings you may have. With crispy outer edges and soft fudgy middles, they are sure to please every palette. As an added bonus, prep time is fairly quick and easy and the slow cooker slowly and surely wins the race.

For Fail Proof Slow Cooker Chocolate Raspberry Brownies

You’ll want to first start by preparing your slow cooker. Make sure to grease the inside with butter or margarine.

To prevent scorched edges and also facilitate the removal of the brownies, line the bottom of the slow cooker with parchment paper, over extending along the sides.

Slow cookers vary from one model to another therefore use the estimated cooking time as a guideline. I increased mine by 10 minutes.

Are you ready to be engulfed with the lovely aromas of holiday baking? I love, love this time of the year and if you do as well then join me because in these coming weeks it’s all about the cookies in my kitchen. So put on some stretchy pants, preheat your ovens and lets start baking!

I am getting you started with these outrageous Chocolate Raspberry Cream Cheese Cookies.

They are by far the most soft and chewy cookies that I have ever baked and that’s saying a lot!

What makes these cookies particularly chewy and moist is the brown sugar and the cream cheese which not only enhances the moistness but also gives the cookies another depth of flavor.

Packed with both melted and dark raspberry chocolate pieces and topped with a drizzle of melted dark chocolate. These cookies will have everyone drooling.

A note about the chocolate

If you can’t come across raspberry chocolate in your area then you can absolutely use regular dark chocolate chips. Just make sure it’s 70% dark chocolate or higher. Dark chocolate contains smaller amounts of sugar and a higher percentage of cocoa. The higher percentage in cocoa, the higher also in dietary fiber. Which simply means you can have more cookies…that’s my theory and I’m sticking to it…lol!

As much as I love this raspberry chocolate, there are also other different flavored chocolates to experiment with. One other that I have tried and found quite delicious was pomegranate dark chocolate. Also intriguing is chipotle dark chocolate!

On another note, this cookie dough is a soft batch dough. To keep the cookies from spreading to much, I chilled the dough for 1 hour. I then used a cookie scoop of 1 1/4 inch size to transfer the dough onto my baking sheet, alternately you can also use a heaping tablespoon. There is no need to roll the cookies with your hands unless you want smooth round tops. I love the rippled appearance of these cookies.

Also, I baked the cookies at 350 degrees F. Using high heat would dry out these moist cookies.

Most noteworthy here, I under bake my cookies. Yes I do! I’ve learnt to do this when it comes to drop cookies.

When your cookies look firm around the edges but still moist in the center, pull them out of the oven. They will have a pretty hump when removed from the oven but leave them to cool on the baking sheet for about 5 to 7 minutes so that they don’t fall apart. As they are cooling they will continue to cook for a minute and slowly deflate somewhat.

Once they are ready to safely transfer to a cooling rack, let them cool completely before drizzling them with the melted chocolate.

As a result of not over baking these glorious Chocolate Raspberry Cream Cheese Cookies you will be rewarded with the most soft, chewy and ever so fudgy tasting cookie!

Like this:

This past week turned out to be pretty challenging for me. It has been quite hectic in my kitchen trying to finish dozens of chocolate cake pops and these yummy sandwich cookie pops…all for a good cause!

A few colleagues and I organize an annual bake sale to raise money for National Denim Day, a Canadian wide event which raises money for Breast Cancer Awareness. This year was exceptionally exciting because we had many co-workers who generously donated their time and talent to make this year’s fundraising a success.

Aside from making the much requested cake pops, I did want to switch things up a little and make something different…something fanciful and playful. It had to be a special treat and exciting enough to entice one to donate, however big or small the donation might be. These sandwich cookie pops were certainly it!

They are somewhat whimsical and sophisticated in appearance, appealing to both the young and older crowds.

This simple cookie dough is scented with vanilla and black raspberry liqueur. Once baked, the cookies are sandwiched together with a delicious buttercream, dipped in white chocolate candy melts and sprinkled with funfetti.

Now, a little about these sandwich cookie pops…yes, they are a little more work then a drop cookie, but only because there are a few more steps to follow.

Read the recipe through first and when your are ready to make them, pace yourself. Prepare the dough the day before, let it chill in the fridge then proceed with the recipe the following day. Bake them in the morning, fill them in the afternoon and dip them in the evening. Simple enough!

When working with candy melts I highly recommend you thin the chocolate with some vegetable oil as this will do 2 things for you. First, it will make the sandwich cookie pops easier to dip and secondly, it will render the chocolate melts less sweet.

The best part with these sandwich cookie pops, if one is an avid baker, they can be adapted to suit many different occasions or themed parties such as baby and bridal showers, as well as birthdays or holidays such as Mother’s Day!

Bake for about 6 to 7 minutes or until the edges are a light golden brown.

Bake the rest of the cookie slices without the lollipop sticks.

When ready, let the cookies cool on the baking sheets for one minute, then transfer them to a wire rack to cool completely.

Meanwhile, prepare the buttercream.

RASPBERRY BUTTERCREAM

In a medium sized bowl, beat 1/2 cup of softened butter with an electric mixer on medium-high speed for 30 seconds.

Beat in 1 cup of the icing sugar, raspberry jam and the liquor (or milk).

Gradually beat in the remaining 1 1/2 cups of icing sugar.

Spread about a teaspoon of the raspberry buttercream on the bottom part of each cookie with the stick.

Top with the remaining cookies bottom side down, pressing down gently to sandwich together. Set aside while melting the chocolate.

Melt the chocolate in a microwave safe bowl on 50% power for 1 minute. Stir well and continue to microwave at 30 second intervals until smooth and completely melted.

At this point the candy melts will need to be thinned in order to make them more fluid and not overly sweet.

Stir in some vegetable oil, 1 teaspoon at a time making sure it is well incorporated. ( a good rule is 2 teaspoons per 12 oz of candy melts.) It should give a ribbon like pouring consistency.

Pour the melted chocolate in a wide rimmed coffee mug. Stir again.

Hold each cookie pop by the stick and carefully dip into the melted chocolate to coat all over and let excess chocolate drip off back into the mug. You can also tap the cookie stick against the rim of your mug to help it along, turning the stick over and over as you tap. This helps to achieve an even coating.

Place on a waxed or parchment lined baking sheet and sprinkle with funfetti.

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A Little About Me

Hi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

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